Ingredients

• 2 tablespoons butter
• 1 pound andouille sausage , sliced
• 1 cup finely chopped celery
• 1 large sweet onion , such as Vidalia
• 1 large green bell pepper , finely chopped
• 3 cloves garlic , finely chopped
• 1 pound skinless , boneless chicken thighs, cut into bite-sized pieces
• 1 , 28 ounce
• 1 teaspoon sweet paprika
• 1 teaspoon Creole seasoning , such as Tony Chachere's
• 0.25 teaspoons cayenne pepper , Optional
• 2 cups chicken broth
• 1 , 16 ounce
• 1 pound uncooked medium shrimp , peeled and deveined
• 0.5 cups heavy whipping cream
• 0.5 bunches fresh thyme , chopped
• 0.5 bunches fresh oregano , chopped
• 0.5 bunches fresh basil , chopped
• 0.25 cups chopped green onions
• 0.25 cups Parmesan cheese , or to taste

Instructions

1. 1 Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
2. 2 Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
3. 3 Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.

Nutrition per serving